Thai Coconut Milk Cauliflower Soup (Vegan, Paleo, Whole30)

This vegan, paleo, whole30 compliant soup is a quick way to have a vibrant, flavourful dinner. Coconut milk, cauliflower, lemongrass, fresh ginger and cilantro effortlessly combine to make a tasty meal that will impress any critic.

Instructions

Heat your ghee or cooking oil in a large pot on medium. Add the onions and garlic and cook until onions are translucent (about 5 minutes). Add the celery, cauliflower, mushrooms and peppers and sauté for another 5 minutes.

Remove the tough outer layer from the lemongrass stalk and cut it into 3-4 inch long pieces. Take a rolling pin and roll over each piece so the flavour and aroma is released. Cut the stalks thinly so they can go into the soup.